Dinner SUMMER SEASON We believe in the magic of the Mediterranean cuisine, concentrating on the freshest & simplest ingredients to feed both the body & the mind. Our menu is centered around olive oils & ingredients carefully selected from premier farms & vendors for their genuine taste & seasonality. Riviera Crostini Choice of Three 15 | Choice of Six 24 Seared Tuna Confit Caramelized Onions Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce Flavored Goat Cheese Lemon Ricotta Burrata Caramelized Peach, Celery, Honey, Candied Pecan Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts Sliced Beef Prosciutto Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce Manchego Cheese, Fig Jam & Spicy Almonds
Signature Selection Each 8 | Trio 21 Charred Octopus Ratatouille Niçoise Brandade Spicy Feta, Pickled Jalapeño, Fried Chickpeas Tapenade & Quail Egg Chorizo & Tomato Concasse, Flavored Breadcrumbs
Pour la Table Spanish Octopus 21 Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce.
Mussels & Clams 29 Lamb Merguez, Fregola, Sofrito, Rouille, Grilled Filone Bread.
Yellowfin Tuna Crudo* 19 Avocado, Pickled Fennel & Cucumber, Fresh Heart of Palm, Preserved Lemon, Toasted Pistachio, Lemon Oil.
Grass-Fed Beef Tartare* 22 Hand-Cut Tenderloin, Condiments, Grainy Mustard Sauce, Lavash, Quail Egg.
Rainbow Carrots & Sweet Potatoes 17 Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil.
Tomato & Mustard Flatbread 18 Herb Goat Cheese, Shaved Fennel & Arugula, Toasted Pine Nuts, Basil Pesto.
Stuffed Eggplant Bayaldi 18 Confit Riviera Vegetables, Whipped Herb Feta, Basil Pesto.
Burrata di Bufala 21 Marinated Heirloom Tomatoes, Caramelized Peach & Basil Oil.
Salad with Grilled Chicken add 8, Salmon add 9, Shrimp add 10 or Beeler’s Applewood Bacon add 9 Little Gem Salad 17 Shaved Cucumber, Grilled Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette.
Frisée Salad 19 Roasted Asparagus & Wild Mushrooms, Flavored Goat Cheese, Crispy Soft-Boiled Egg, Sherry Vinaigrette.
Sud & Soleil 18 Haricots Verts, Shaved Fennel & Red Endive, Fresh Heart of Palm, Tapenade, Confit Tomato, Gorgonzola Cheese, Figs & Candied Pecan.
Niçoise Salad 22 Seared Rare Tuna, Marinated Grape Tomatoes & Fava Beans, Artichoke, Radish, Celery, Haricot Vert, Soft-Boiled Egg, French Baguette with Tapenade.
Cauliflower & Bulgur Tabbouleh 15 Marinated Crunchy Seasonal Vegetables, Avocado, Dates & Pine Nuts, Fresh Herbs, Lemon Dressing.
Gluten Friendly Prosecco Grapefruit Granita, Agrumes Segments. Agrumes Granita, Grapefruit Prosecco Brûlée Crème Citrus Pearls. Chocolate Crunchy Cream, Popcorn, Whipped Caramel Espelette Chocolate Mousse Sorbet. Raspberry Honeycomb, &Nuts, Fruit Lavender, Candied Nougat Glacé D Sauce. & Chimichurri Parmesan with Potatoes Crushed Crispy Onions, Pearl Peas, ofCarrots, Cassolette Wood Mushrooms, ofthe Hen Roasted HangerGrass-Fed Steak Bread. Filone Grilled Capers, “Au Olives, Vegetables Jus”, Black Feta Cheese, Riviera Free-Range Chicken Mostarda. &Fig Peach Chorizo, Onions, Cipollini Balsamic Potatoes, Grenaille Roasted Crusted, Espelette Beeler’s Pork Loin Sauce. Pernod Mariniere Basil, Almonds, Fava Beans, &Zucchini, Fennel Fondant Clams, Manilla Branzino “A la Plancha” Feta. Herb Whipped Olive, Cerignola Chickpeas, Crispy Bayaldi, Pepper &Red Eggplant Marinated, Harissa Salmon Atlantic Sauce. Diable Crustacean Chorizo, Asparagus, Crispy Cake, Risotto Paella Scallops Sea E Pesto. Sicilian Rice, Arborio Sauce, Tomato Crustacean Ragout, Octopus &Spanish Calamari Shrimp, Scallops, Seafood Risotto Croutons. Flavored Sauce, Saffron Mariniere Clams, Ways, Middleneck Three Zucchini “AmalfiSpaghetti Coast Style” Sardo. &Pecorino Chickpeas Crispy &Fava Beans, Tomato, Fennel Roasted Merguez, Lamb Paccheri Hazelnuts. Toasted Salata, Ricotta Sauce, Mascarpone Light &Peas, Asparagus Mushrooms, Wild Roasted Mafaldine P a ntrée e s *Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made made be will efforts Although illness. foodborne of risk the increases cheese unpasteurized or cheese meat, eggs, shellfish, fish, undercooked or raw *Eating ss Confit Onions & Garlic, Fresh Herbs Fresh &Garlic, Onions Confit ta Rosemary &Rosemary Parmesan Fries to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server. your or chef manager, the to speak please allergy, a food have you If needs. your meeting guarantee cannot we allergies, food accommodate to ert & & 28 Mushrooms Trifolati s 29 Truffle Fries Fries Truffle
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